Chicken biryani ~ south indian style

Ingredients

• Chicken – medium sized pieces
• Yogurt – 1 cup
• Coconut Milk – 1 can
• Rice – 2 cups
• Oil
• Salt to taste

To Dry Roast and Grind:

• Cinnamon – 1 inch piece
• Cloves – 4
• Cardamom – 4
• Fennel Seeds – 1/2 teaspoon
• Coriander Seeds – 1 tablespoon
• Cumin Seeds – 1 teaspoon

To Saute and Grind:

• Onions – 1/2 cup sliced
• Ginger – 2 tablespoons worth of pieces
• Garlic – 2 tablespoons worth of pieces
• Green chillies – 15
• Cashew nuts – 15

Tempering:

• Bay leaves – 3
• Staranise – 3
• Cinnamon – 1 inch
• Onions – 1/2

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Preparation

• First wash the rice and allow it to soak in water. In a fry pan, dry roast the ingredients (To dry roast and grind list) and grind it into a smooth powder.
• Heat some oil in the same fry pan and saute the ingredients (To saute and grind). Saute until the onions are soft, and not browned.
• Transfer this to the food processor, add the yogurt and grind it with the powder. Marinate the chicken pieces with this paste for 30 minutes.
• Once marinated, heat some oil in a pressure cooker, and add the Tempering list of ingredients.
• Once softened add the chicken pieces and saute till dry. Next add the can of coconut milk, mix well and close the pressure cooker. Cook for one whistle, and turn off the heat.
• When the pressure is gone, pour out the gravy into a separate bowl. For the 2 cups of rice, we will need 4 cups of liquid, so measure out the gravy.
• If it does not come to 4 cups of liquid, add water. Close the pressure cooker and cook for 1 whistle on medium heat.
• Let the pressure go down and transfer to a serving tray.